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I know there’s a lot of spam on here, but wondering if there are any real users interested in chatting on jam physics?
Hit me up to click and watch tv if you’re cool.
Television has played a role in bringing the science of jam-making to the public eye. In recent years, there has been a rise in cooking shows that showcase the science behind food. One such show is “Good Eats,” hosted by Alton Brown. In an episode dedicated to jam-making, Brown explores the science behind the gelling process and the importance of measuring ingredients accurately.
Additionally, many cooking channels on YouTube feature videos on how to make the perfect jam, with explanations of the science behind the process. These videos often include close-up shots of the gelling process and demonstrations of shear thinning in action.
In conclusion, while jam-making may seem like a simple process, there is actually a lot of physics at play. From the gelling process to shear thinning, understanding the science behind the perfect jam can help you create a product that is not only delicious but also scientifically sound. And with the help of television and online cooking channels, anyone can learn the science behind the perfect jam.
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